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Creamy Tortilla Soup




Source of Recipe


by Judy, from her dad


Recipe Introduction


My Dad created this, copying his favorite restaurant recipe. It's a creamy one (some tortilla soups I've had are broth based.)


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9143.4

List of Ingredients




3 cans chicken or beef stock (beef makes it richer, chicken less calories)

3 cans tomato soup (I use Campbell's)

3 soup cans water (I use the tomato soup cans)

1 7 oz can Herdez Salsa Verde

1 dozen white corn tortillas - cut into 1/4 inch wide strips, brush with oil and toast in a 400 degree oven

1-2 boneless chicken breasts - cooked and shredded (microwave works well)

1-2 Tbs fresh cilantro - chopped

1/2 cup sharp cheddar cheese - grated

Recipe



Mix stock, tomato soup, water, Salsa Verde and 3/4 of toasted tortilla strips - bring to a boil and simmer until tortilla strips are soft. Process in blender or food processor to create a smooth liquid. I process lightly because I like a slightly grainy feel. Return to heat - add shredded chicken and 1 Tablespoon cilantro - bring to a simmer.

Pour into individual bowls - top with leftover tortilla strips, cheddar cheese, and cilantro.

Freezes well!